Meats Evaluation CDE - NC FFA
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Event Guidelines
Revised August 2021
Meats Evaluation CDE
Purpose
The purpose of the Meat Evaluation & Technology Career Development Event is to stimulate interest,
encourage proficiency development and recognize student excellence in the meat industry as taught
through the agricultural education curriculum. This event is designed to provide members with a better
understanding of the meat processing industry and increase their knowledge of retail cuts and their
quality.
Sponsor
Micro Summit Processors currently sponsors this event.
State Event Superintendent
The superintendent for this event is Mrs. Allison Jennings, Eastern Region Agricultural Education
Coordinator, Phone: 252-241-3532,
Email: allison_jennings@ncsu.edu
Eligibility and General Guidelines
This event will be held during the North Carolina State FFA Convention. FFA Members may not participate
in a Career Development Event that leads to a state level event after July 1, following their high
school/early college graduation. This event is open to all FFA chapters and FFA members in good
standing. Members winning a previous state event in this area or that have participated in a previous
national event in this area are ineligible.
Teams must consist of three individuals. All three individual’s scores count toward the overall team
score. Alternates are not allowed to participate and any alternate found participating in a state event will
result in team disqualification.
FFA members in good standing may also participate as individuals in this event. A chapter may have up
to two members participate as individuals as long as the chapter does not have a team participating in
the event. Their scores will only count toward individual recognition and will not be tallied as a team
score.
The use or possession of cellular phones or any other mobile electronic communication device is
prohibited during any state-level career development event. Any violation of this rule by any team
member will result in total team disqualification.
FFA members participating in career development events that require the use of calculators may
only use non-programmable/graphing calculators that do not have the ability to communicate
with other calculators. Calculators will be screened prior to the start of a CDE for acceptability.
Students caught using data stored on a calculator or communicating with other calculators will
result in a total team disqualification for the event.Event Guidelines
Revised August 2021
Any member found cheating in any state-level career development event will result in total team
disqualification for that event.
The North Carolina FFA Association, in keeping with the FFA mission and purposes, does not
permit the use of tobacco products, e-cigarettes, vapes, or Juuls at any FFA facility or at any FFA
activity.
At the North Carolina FFA State Convention, participation in more than one FFA CDE event is permitted as
long as events are not being held concurrently and no special previsions are required to facilitate
participation with the exception that parliamentary procedure and public speaking and parliamentary
procedure and Creed speaking which are held concurrently will allow dual participation and special
provisions for flighting.
Middle School Participation
Middle school students and teams may participate in any Career Development Event or Leadership
Development Event. The top three middle school participants will be recognized in each division of an
event. Middle school participants should designate during registration.
Dress Code
Participants are required to follow the North Carolina FFA Career Development Event Dress Code.
Participants are allowed to wear long pants, an appropriate shirt with a collar or an appropriate high
school or FFA T-shirt.
The North Carolina FFA Association strives to promote a positive image at all Official FFA Events. The
dress code policy was established to address the issue of appropriate attire at all Official FFA Events.
Members should adhere to this policy for all events. A ten percent reduction will be applied to all
individual scores from a chapter if a participant from that chapter violates the dress code during that
career event.
Procedures for Administering the Event
Part 1: Written Test – Multiple-Choice (100pts)
The written test will be comprised of a total of 25 multiple-choice items designed to determine each team
members understanding of the meat science industry. Sections of the reference to be used for the
written test are identified in Table 1 at the end of this description.
Part 2: Meats Identification (250 pts)
Students will identify 25 retail meats cuts found on the 4H/FFA Meats Scorecard (Appendix A) and identify
the species, primal, and cooking method for each cut identified. Partial credit is awarded with a point
spread of 5 points for the correct cut, 1 point for the correct species, 2 points for the correct primal cut,
and 2 points for the correct cooking method. (Appendix B)Event Guidelines
Revised August 2021
Part 3: Placing Classes (200 pts)
1. Students will place 2 classes of Primal or Retail Cuts
2. Students may receive up to 50 points per class by using the 4H/FFA Meats Scorecard (Appendix A) to
place four cuts in each class.
3. In addition, students will take notes on the four cuts of each class in regards to marbling, external fat
and amount of bone. Without review, students will answer five questions worth ten points each
about the four cuts. This segment is worth a maximum of 50 points per class. (See sample questions
in Appendix C).
Part 4: Meat Formulation Problem Solving (100 Points)
Students will be given a situational problem involving the least cost formulation of a batch of particular
meat products (hamburger, wiener, bologna, fresh ground pork, etc.).
Students will use the Pearson Square (Appendix D) method to correctly formulate the product and
answer 10 questions (value of 10 points each) about the formulation. Questions will be fill in the blank
questions. Sample problems are provided in Appendix E
Part 5. Anatomy Identification (50pts)
Utilizing products, photos or diagrams, students will be asked to identify 5 of the following from selected locations on a
carcass, primal or sub primal exhibit (Example in Appendix F):
•Semimembranosus
Major muscle groups:
•Longissimus dorsi Major bones:
•Infraspinatus •Scapula
•Spinalis dorsi •Humerus
•Psoas major •Femur
•Luteus Medius •Thoracic vertebrae
•Biceps femoris •Lumbar vertebrae
•Semitendinosus
Scoring
Maximum Score 700Event Guidelines
Revised August 2021
Written Test 100
Retail Cut Identification 250
Placing Classes 200
Meat Formulation Problem 100
Anatomy Identification 50
Procedure for Determining the State Event Winner When Scores are Tied
In the event a tie score exists, apply the following methods in sequential order until the tie is broken:
1. Compare the total team scores for the retail cut identification and the higher scoring team is the
winner.
2. Compare the total team scores for the written test and the higher scoring team is the winner.
3. If these methods fail to break the tie, co-winners will be declared and a run-off event will be held to
determine which team will represent North Carolina at the National FFA Convention. The run-off
event will follow the same rules as the state event.
Procedure for Determining the State Event High Scorer When Scores are Tied for
individual Participants
In the event a tie score exists, apply the following methods in sequential order until the tie is broken:
1. Compare the individual scores on the retail cut identification and the high scoring individual is the
winner.
2. Compare the individual score on the written test and the high scoring individual is the winner.
3. Compare the individual score on the meat formulation problem and the high scoring individual is the
winner.
4. If a tie still exists for individuals, co-high scorers will be declared and all tied individuals will be
recognized.
State Awards
The awards for the state event will be presented annually at the state FFA convention to include a team
1st, 2nd and 3rd place plaque. The high scoring individual will receive a plaque.
National Career Development Event Participation
State winning teams advancing to the national career development event will be automatically registered
for the national event. It is the responsibility of the FFA Chapter Advisor to complete all necessary
national certification and waiver forms and return them to the State FFA Coordinator by the assigned due
date.
State winning CDE teams that choose not to participate at the national level should contact the state
office by September 1 prior to National Convention. Teams that fail to inform the state office prior to
September 1 will be ineligible to participate in that same CDE for the next year (chapters may appeal to
the State FFA Board of Directors). Teams that do not compete at the National Convention will be required
to pay back the travel award.Event Guidelines
Revised August 2021
There is one reference for the written test. It is the Meat Science and Food Safety DVD available from CEV
Multimedia. Contact information below:
Meat Science and Food Safety DVD
CEV Multimedia
1020 SE Loop 289
Lubbock, TX 79404
Phone: 800.922.9965
There are many other good references that are not required for this event but may be useful to those
teams qualifying for the National FFA Meats Evaluation Career Development Event. One such resource is
the Meat Identification Tutorial CD-ROM (MID-05) available from the National FFA Organization for
$99.00. The phone number is 1.888.332.2668 or online at http://www.ffaunlimited.org/meevandte.html
for more information.
Resources for Written Test
Table 1
Power Total
Point Num 2021 2022 2023 2024 2025
Units from CEV DVD Slides ber
Legislative and History 6-25 19 19 19 19
Animal Care and Handling 26-42 16 16 16 16 16 16
Meat Nutrition 43-57 14 14 14
Purchasing Meat 58-99 41 41 41 41 41 41
Meat Storage and Handling 100-123 23 23 23 23
Meat Cookery 124-148 24 24 24 24
Processed Meats 149-172 23 23 23
Food Safety 173-192 19 19 19
123 113 123 113 123Event Guidelines
Revised August 2021
Appendix AEvent Guidelines Revised August 2021
Event Guidelines
Revised August 2021
Appendix BEvent Guidelines Revised August 2021
Event Guidelines
Revised August 2021
Appendix C
North Carolina Meat Evaluation
Career Development Event
Part III: Placing Class (100 points)
1. Students will use the 4H/FFA Meats Scorecard to place 2 classes of four cuts from the following classes:
a. Retail Cuts (beef, pork, lamb)
b. Wholesale/Sub primal cuts (beef, pork, lamb)
The placement activity is worth 100 points if both class are placed perfectly according to the Official’s placing.
2. In addition, students will take notes on both classes. Without review, students will answer five questions on each
class worth ten points per question. This segment is worth a maximum of 100 points.
Sample Questions (Steaks)
1. The chop/steak with the most external fat is: a. b. c. d. 10 pts.
2. The chop/steak that has the least bone is: a. b. c. d. 10 pts.
3. The chop/steak with the least marbling is: a. b. c. d. 10 pts.
4. The chop/steak with the best color is: a. b. c. d. 10 pts.
5. The largest of the four chops/steaks is: a. b. c. d. 10 pts.Event Guidelines
Revised August 2021
Appendix D
Pearson Square Calculation
(A) Fat Content of (D) Proportion of
Meat 1 Meat 1 = Difference
between (B) and (C)
(C) Desired Fat Content
of Finished Batch
(E) Proportion of Meat 2
(B) Fat Content of = Difference between
Meat 2 (A) and (C)
*To check the set up of the Pearson Square:
The difference in A and B should equal the sum of D and E.
The PERCENTAGE of each meat component is determined by dividing
the proportion of each component by the total meat components and
rounding the answer to four decimal places as seen below.
Percentage of Meat 1 = D / (Sum of D + E) = .xxxx
Percentage of Meat 2 = E / (Sum of D + E) = .xxxx
Pounds of Meat 1 Needed = % of Meat 1 x Batch Size
Pounds of Meat 2 Needed = % of Meat 2 x Batch Size
To Check: Pounds of Meat 1 + Pounds of Meat 2 = Batch Size
To verify Final Fat Content:
Total lbs. of (Meat 1) x (%fat content) = Pounds of Fat from Meat 1
Total lbs. of (Meat 2) x (%fat content) = Pounds of Fat from Meat 2
Total Pounds of Fat in Batch
Total Pounds of Fat in Batch = Percentage of Fat in Final Product
Batch Size in PoundsEvent Guidelines
Revised August 2021
Appendix E North Carolina Meat Evaluation
PART IV: MEATS CDE FORMULATION PROBLEM
100 Total Points
SAMPLE PROBLEM 1 AND ANSWER SHEET
Assume Quality Beef Inc. is a meat plant that manufactures ground beef for a chain of retail stores. Quality Beef’s
mission is to produce a fresh, wholesome product which complies with all meat inspection regulations and which will
have three days’ shelf life in the meat counter. Each individual retail chain specifies fat content of the ground beef.
Quality Beef strives to produce a product at the lowest possible cost to retain financial solvency while complying with
federal regulations as well as local store specifications.
USDA Ground Beef Regulations
Ground Beef: The terms “Ground Beef” and “Chopped Beef” are synonymous. Products so labeled must be made with
fresh and/or frozen beef with or without seasoning, without the addition of fat as such, and shall contain no more than
30% fat. It may contain added water, binders, or extenders. It may contain beef cheek meat not to exceed 25%. Heart
and tongue are not acceptable ingredients.
If the name is qualified by the name of a particular cut, such as “Ground Beef Round” or “Beef Chuck, Ground”, the
product must consist entirely of meat from the particular cut or part.
Industry Guidelines on Ground Beef Manufacture
1. To get the most desirable color and maximum shelf life, all boneless meats used to manufacture ground beef
shall be fresh (not frozen), well chilled (temperature no higher than 35°F), and shall arrive at the plant within 96
hours of slaughter.
2. A least-cost determination shall be performed on acceptable meat ingredients to select those meats that
produce the lowest cost product that conforms to all ground beef guidelines.
3. To simplify the grinding and blending operation, only two meat ingredients will be used for each batch of ground
beef produced.
4. Rounding of decimals: 1 – 4 will be rounded down and 5 – 9 will be rounded up.
Batch Description
Desired Fat Content: 20%
Batch Size: 1,000 lbs.
Meats:
1. Boneless cow meat (10% fat @ $0.99/lb.)
2. 75% lean beef trimmings (25% fat @ $0.79/lb.)
Solution to Sample Problem 1Event Guidelines
Revised August 2021
1. The amounts of the two types of meat that must be blended together to give the desired fat content.
Pearson Square Calculation
(A) Fat Content of (D) Difference
Boneless Cow = Between (B) and (C)
10% =5
(C) Desired Fat Content
of Finished Batch =
20%
(B) Fat Content of (E) Difference Between
Lean Beef (A) and (C)
Trimmings = 25% = 10
The difference in A and B = 15 and the sum of D and E = 15 so the Pearson Square is
set up properly.
Percentage of Boneless Cow = 5/15 = .3333 or 33.33%
Percentage of Lean Beef Trimmings = 10/15 = .6667 or 66.67%
Pounds of Boneless Cow Needed = 33.33% x 1,000 lbs. = 333.3 lbs.
Pounds of Lean Beef Trimmings = 66.67% x 1,000 lbs. = 666.7 lbs.
Verify Final Fat Content:
333.3 lbs. of boneless cow x 10% fat content = 33.33 lbs. of fat from boneless cow
666.7 lbs. of beef trimmings x 25% fat content = 166.67 lbs. of fat from beef trim
33.33 + 166.67 = 200/1000 = 20% fat in final product
2. Questions: These are only sample questions that may or may not be included for the actual problem.Event Guidelines
Revised August 2021
NOTE: In an actual situation, overhead cost must also be added to the cost of the ground beef to account for labor, equipment,
transportation, etc., but in this exercise the student will only be determining meat cost and need not be concerned with overhead
costs.
Cost per Pound
Boneless cow meat 0.3333 x $0.99/lb. = .33
75% Beef trim 0.6667 x $0.79/lb. = .53
$0.86 lb.
Cost of Final Product = .86 x 1000 = $860.00
1. What is the cost of the finished product/lb.? $.86
2. What is the total cost for the final batch of ground beef? $860.00
3. How many total pounds of fat from the Boneless Cow Meat needs to be mixed to produce a 1. 000 ob. bath of ground
beef with 20% fat content? 33 lbs. of boneless cow
4. What is the desired percentage of fat content of the final product? 20
5. Which ingredient is NOT allowed in ground beef? Heart
6. According to USDA standards, what is the highest percentage of fat that ground beef can contain? 30
7. How many pounds of ground beef will be in the final batch? 1,000
8. What is the total pounds of the 75% Beef Trim that is needed to mix a 1,000lb batch of ground beef with 20% fat
content? 666.7
9. What is the fat content of the final batch of ground beef? 200 lbs.
.
10. What percentage of Boneless cow meat would be used for the proposed batch? 33.33%Event Guidelines
Revised August 2021
SAMPLE PROBLEM 2 AND ANSWER SHEET
Best Beef Company must operate according to the same government regulations that Quality Beef Inc. and other companies follow.
However, Best Beef also has its own specific requirements. Determine which available ingredients to use (and at what levels) to
make the lowest priced ground beef acceptable to the company management.
USDA Ground Beef Regulations
Ground Beef: The terms “Ground Beef” and “Chopped Beef” are synonymous. Products so labeled must be made with fresh and/or
frozen beef with or without seasoning, without the addition of fat as such, and shall contain no more than 30% fat. It may contain
added water, binders, or extenders. It may contain beef cheek meat not to exceed 25%. Heart and tongue are not acceptable
ingredients.
If the name is qualified by the name of a particular cut, such as “Ground Beef Round” or “Beef Chuck Ground” the product must
consist entirely of meat from the particular cut or part.
Industry Guidelines on Ground Beef Manufacture
1. To get the most desirable color and maximum shelf life, all boneless meats used to manufacture ground beef shall be fresh
(not frozen), well chilled (temperature no higher than 35°F), and shall arrive at the plant within 96 hours of slaughter.
2. A least-cost determination shall be performed on acceptable meat ingredients to select those meats that produce the
lowest cost product that meets all ground beef guidelines.
3. To simplify the grinding and blending operation, only two meat ingredients will be used for each batch of ground beef
produced.
4. Rounding of decimals: 1 – 4 will be rounded down and 5 – 9 will be rounded up.
Best Beef Specifications
Desired fat content of finished product is 18%.
Batch size = 5,000 lbs.
Manufacturing Date = February 10
No product over five days old may be used.
No variety meat may be used.
No product over 35°F may be used.
BONELESS MEAT INGREDIENTS AVAILABLE
Meat Product Slaughter Temperature Fat Price
Date Content
Bull meat February 6 33°F 8% $1.05
Boneless chuck February 7 35°F 14% $1.00
75% lean trim February 4 32°F 25% $0.75
50% lean trim February 6 31°F 50% $0.55
Beef chuck February 7 37°F 12% $0.70
Beef hearts February 6 32°F 15% $0.35
Solution to Sample Problem 2Event Guidelines
Revised August 2021
1. Do all potential ingredients meet government regulations and company specifications?
Acceptable Non Acceptable
Bull meat 75% lean trim is too old
Boneless chuck Beef chuck got too warm
50% lean trim Beef hearts are not allowed
2. Therefore, to produce desired fat content, product could be made from either of the following two combinations: Bull meat
and 50% lean trim or Boneless chuck and 50% lean trim
3. Use the Pearson Square method to determine which combination will result in the lowest meat cost.
(D) 32
(A) Bull meat = 8%
(C) 18% Fat Content of
Finished Batch
(B) 50% lean trim (E) 10
= 50% fat
The difference in A and B = 42 and the sum of D and E = 42 so the Pearson
Square is set up properly.
Percentage of Bull Meat = 32/42 = .7619 = 76.19%
Percentage of Lean Trim = 10/42 = .2381 = 23.81%
Pounds of Bull Meat needed = 76.19% x 5,000 lbs. = 3809.5
Pounds of 50% lean trim (B) = 23.81% x 5,000 lbs. = 1190.5
Verify Final Fat Content
3809.5 lbs. of bull meat x 8% fat content = 304.76
1190.5 lbs. of lean trim x 50% fat content = 595.25
Cost: Bull Meat 0.7619 x $1.05 = $0.799 = $0.80
50% trim 0.2381 x $0.55 = $0.130 = $0.13
$0.93 or $0.93/lb.Event Guidelines
Revised August 2021
(D) 32
(A) Boneless
chuck = 14%
(C) 18% Fat Content of
Finished Batch
(B) 50% lean trim (E) 4
= 50% fat
The difference in A and B = 36 and the sum of D and E = 36 so the Pearson Square is
set up properly.
Percentage of boneless chuck = 32/36 = .8888 = 88.88%
Percentage of Lean Trim = 4/36 = .1111 = 11.11%
Pounds of boneless chuck needed = 88.88% x 5,000 pounds = 4444
Pounds of 50% lean trim (B) = 11.11% x 5,000 pounds = 555.5
Verify Final Fat Content
4444 lbs. of bull meat x 14% fat content = 622.16
555.5 lbs. of lean trim x 50% fat content) = 277.75
Cost: boneless chuck 0.8888 x $1.00 = $0.888 = $0.89
50% trim 0.1111 x $0.55 = $0.061 = $0.16
$0.95 or $0.95/lb.
Final Product: To make the lowest priced ground beef acceptable to the company management.
Meats to be used: Bull Meat …..3,809.5 lbs.
50% trim …..1,190.5 lbs.
Cost of final Product ……………$0.93 lb. or $0.93 x 5,000 = $ 4650.00Event Guidelines
Revised August 2021
Questions: These are only sample questions that may or may not be included for the actual problem.
NOTE: In an actual situation, overhead cost must also be added to the cost of the ground beef to account for labor, equipment,
transportation, etc., but in this exercise the student will only be determining meat cost and need not be concerned with overhead costs.
1. What amount of bull meat and 50% beef trim needs to be mixed to produce a 5,000 lb. batch of ground beef with 18% fat
content?
3809.5 lbs. of bull meat and 1190.5 lbs. of 50% beef trim
2. What amount of boneless chuck and 50% beef trim needs to be mixed to produce a 5,000 lb. batch of ground beef with 18%
fat content?
4444 lbs. of boneless chuck and 555.5 lbs. of 50% beef trim
3. How much is saved per pound if bull meat is used instead of boneless chuck?
$0.02
4. Which ingredient could NOT be used because it was kept too warm?
Beef chuck
5. Which ingredient is too old to be used in the ground beef?
75% lean trim
6. Which ingredient does not meet USDA standards to be included in ground beef?
Beef hearts
7. Which ingredient was kept the coldest?
50% lean trim
8. Which ingredient had the greatest percentage of fat?
50% lean trim
9. Which ingredient had the least percentage of fat?
Bull meat
10. How much is the total savings if bull meat is used instead of boneless chuck?
$100.00Event Guidelines
Revised August 2021
Appendix FYou can also read
